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Shimizu Sushi & Shochu Bar
318 E 9th St
New York, NY 10003
Uber
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Main Menu
Appetizer
Oshinko Mori
$5.00
assorted japanese pickles
Edamame
$6.00
boiled green soy bean
Steamed Dumplings
$7.00
home made shrimp dumplings
Yakitori
$7.00
grilled chicken on skewers
Fried Avocado
$7.00
with spicy sauce
Tako Tempura
$8.00
octopus tempura served with ume salt
Ankimo
$9.00
steamed monkfish liver served with ponzu sauce
Oyster Half Shell
$10.00
with fresh citrus sauce
Rock Shrimp Tempura
$12.00
with cream spicy sauce
Kobe Beef Carpaccio
$12.00
yuzu flavor carpaccio
Chawan Mushi
$14.00
pod steamed egg custard with white fish, sea urchin and ginkgo nuts
Maguro Tataki
$18.00
sliced seared tune with grated radish and ponzu sauce
Hamachi Kama
$18.00
grilled yellowtail coller
Entrees
Tofu Teriyaki
$15.00
sauteed bean curd with original teriyaki sauce
Chicken Teriyaki
$18.00
tender broiled chicken with original teriyaki sauce
Salmon Teriyaki
$22.00
grilled fillet of scottish salmon with original teriyaki sauce
Tempura
$20.00
white fish, shrimp & vegetables
Vegetable Tempura
$16.00
egg plant, carrot, sweet potato, broccoli & asparagus
Chicken Tempura
$18.00
temder white meat & vegetables
Gindara Miso Yaki
$24.00
grilled black cod fish with special soy sauce
Una Ju
$24.00
bbq eel over rice
Beef Shell Steak
served with teriyaki or ginger onion sauce
- 8oz $25.00
Seasonal Special
Cold Tofu
$7.00
3 kinds of dressing
Fried Oyster
$9.00
served with tartar sauce
Grilled Oyster
$9.00
served with soy sauce
Diced Beef Steak
$12.00
with teriyaki sauce
Super White Tuna Tataki
$9.00
with ponzu sauce
Water Cress
$6.00
with mustard soy sauce
Sashimi Salad
$9.00
with ponzu sauce
Asari Sakamushi
$9.00Black Cod Miso
$15.00Sushi
Regular Sushi Platter
$21.00
1 tuna, 1 yellowtail, 1 white fish, 1 salmon, 1 mackerel, 1 egg custard, 1 shrimp & 1 tuna roll
Deluxe Sushi Platter
$27.00
2 tuna, 1 yellowtail, 1 white fish, 1 salmon, 1 salmon roe, 1 eel, 1 shrimp & 1 yellowtail scallion roll
Seasonal Chef's Choice Sushi Platter
$45.00Regular Sashimi Platter
$24.00
3 tuna, 2 yellowtail, 2 white fish, 2 spanish mackerel, 2 salmon & 2 scallops
Deluxe Sashimi Platter
$34.00
3 tuna, 3 yellowtail, 3 salmon, 2 white fish, 2 scallops & 2 fatty tuna
Seasonal Chef's Choice Sashimi Platter
$50.00Tekka Ju
$23.00
fresh tuna sashimi over sushi rice
Trio Ju
$26.00
tuna, yellowtail, salmon over sushi rice
Chirashi
$30.00
several varieties of seasonal fish, egg custard & pickles over sushi rice
Dessert
Chocolate Mousse
$12.00
served with raspberry sauce and chocolate syrup on the side
Tempura Ice Cream
$10.00
fried vanilla ice cream served with strawberry and kiwi fruit sauce
Custard Pudding
$7.00
a rich creamy, home-made egg custard pudding
Shiratama Anmitsu
$8.00
cold agar-agar (seaweed) gelatin cubes, sweet red-bean paste, sliced fruits, small white rice-flour cakes, brown sugar syrup on the side
Cream Shiratama Anmitsu
$11.00
shiratama anmitsu topped with ice cream
Mochi Ice Cream
$6.00
ice cream wrapped in rice cake
Ice Cream
$4.00
green tea, red bean, vanilla or mango sherbet
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General Info
About Us
Shochu is Japan’s other indigenous alcoholic beverage, but unlike Sake, shochu is distilled while Sake is brewed (not distilled) rice wine. Like almost all such beverages throughout the world, shochu developed as it did as an expression of region, especially climate, cuisine and available raw materials. Perhaps the factor most affecting the development of shochu is the weather. The island of Kyusyu and the western part of the island of Honshu are significantly warmer than the rest of Japan. Shochu can be made from rice, although it is more commonly made from barley, potato and sugarcane. There is even one island where shochu is made from brown sugar. It can also be made from more obscure things like chestnuts and other grains. Most shochu is around 25% alcohol, although some varieties (particularly Okinawa Awamori ) can go as high as 43%. Shochu is often enjoyed mixed with various ingredients (citrus juice, tea, water, hot water, soda , though to enjoy the real flavor of shochu is of course “on the rocks”